"Double chocolate, raspberry brownies are made with chickpeas instead of flour. Added cashews reach the perfect fudgy consistency and the raspberries are an incredible combo! These raspberry flourless brownies are vegan, gluten-free, and paleo."
Flourless Chickpea Raspberry Brownies
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Prep time: 10mins
Cook time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 can rinsed and drained chickpeas
- 1 cup soaked in water for 4-5 hours and rinsed cashews
- 1/2 cup cocoa powder
- maple syrup
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- sea salt
- 1 tbsp flaxseed
- 2 tbsp water
- fresh or frozen raspberries
- 1/4 cup dairy-free chocolate chips
Method
Step 1
Preheat oven to 190°C/375°F.
Step 2
Place chickpeas, cashews, cocoa powder, baking soda, baking powder, vanilla extract, sea salt, and maple syrup in a blender and process until smooth. Pause and scrape the sides of the blender if needed.
Step 3
Add flaxseed egg (1 tbsp ground flaxseed and 2 tbsp water) and stir to combine. The batter should be sticky and holds firmly together by now.
Step 4
Gently fold into chocolate chips and a half of raspberries.
Step 5
Pour the batter into a prepared square bake dish. Place the other half of raspberries on the top.
Step 6
Place in the oven and bake for 25 minutes to reach a fudgy consistency. For more chewy brownies, bake for 35 minutes.
Step 7
Remove from the oven and let the brownies sit for 20-30 minutes before cutting. For easier cutting, use a warm and lightly wet knife.